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Epicuriousity

1 season, 16 episodes

Join Epicurious on a delectable journey across the globe as we seek out culinary experts who are shaping the artisanal food and beverage scene. From pies to oysters, coffee to ice cream, these craftsmen and women reveal the stories behind some of the finest food on the planet.

Season 1

Join Epicurious on a delectable journey across the globe as we seek out culinary experts who are shaping the artisanal food and beverage scene. From pies to oysters, coffee to ice cream, these craftsmen and women reveal the stories behind some of the finest food on the planet.

Douglas Quint and Bryan Petroff opened their first ice cream truck on a lark one summer, and decided to shake up the traditional soft-serve scene by offering gourmet toppings combined in creative ways. The result was Big Gay Ice Cream, which now serves “Salty Pimps” and “Bea Arthur” cones from two NYC storefronts and counting.

When Victor Engwall founded his coffee company in 1853, he began a tradition of Swedish coffee-making that prides itself on upholding the highest quality from beans to brew. Today, Gevalia Kaffe continues what Engwall started with expert coffee-makers around the globe who focus on producing a consistent coffee experience that’s always rich, never bitter.

Join Epicurious on a trip to Gävle, Sweden, where Victor Theodore Engwall started his company in 1853. Discover the people, places, and processes that are at the core of Gevalia’s long heritage as one of the finest coffee-makers in the world.

For Emily and Melissa Elsen, old-fashioned, homespun pies are a family tradition. Inspired by their grandmother Liz, the sisters opened Four & Twenty Blackbirds, in Gowanus, Brooklyn to serve their community with seasonal pies by-the-slice in a comfortable atmosphere. See what goes into their inventive sweet and savory creations.

For a true farm-to-table oyster experience, pay a visit to Tomales Bay Oyster Company in Marshall, California. Visitors travel from around the world to picnic on the shore and taste the company’s “Golden Nugget” oyster, a tumbled oyster with delectably plump meat. See what makes this shellfish farm one-of-a-kind.

Jackie Summers’ Sorel liqueur has a history as rich and complex as the flavors that makeup this traditional Caribbean liqueur. Inspired by the spiced hibiscus and rum drink that his Barbadian grandparents used to make, Summers decided to market the drink commercially in 2012, after surviving a cancer scare. From hibiscus to cloves, to nutmeg and cinnamon, discover the procession of flavor that makeup Jack From Brooklyn’s Sorel.

After decades in the restaurant business, friends Peggy Smith and Sue Conley started Cowgirl Creamery north of San Francisco in Point Reyes Station with the intention of using the wholesome dairy from the region to make high-quality, artisanal cheese. As luck would have it, their most award-winning cheese, Red Hawk, was created by accident. See what other rich stories are behind their hand-crafted cheeses.

Getting a consistently smooth, never bitter coffee taste starts with the beans. Selecting coffee beans for Gevalia coffee begins with a process called cupping, where a master taster evaluates the aroma, taste, and body of beans from a variety of regions around the world. From there, a flavor profile is created and the process of creating the perfect flavor combination for Gevalia Kaffe begins.

For chef Veronica Salazar, preparing homemade Mexican cuisine to serve at her restaurant El Huarache Loco is not only a lifelong dream realized, it represents the continuation of a decades-long family tradition. Chef Salazar grew up in the kitchen with her parents and grandparents learning how to prepare Mexican cuisine like mole, fajitas and her restaurant’s specialty, huarache. See how she brings inspired flavors to the dishes she serves her new and loyal customers in Marin County.

Roasting the beans is one of the most important elements in creating rich, smooth coffee. At Gevalia, this process has been refined and perfected over decades to ensure that every taste of Gevalia coffee has a depth and aroma that is unique and full of flavor.

Cowgirl Creamery’s head cheesemaker Maureen Cunnie demonstrates how to make the perfect grilled cheese. Emphasizing the importance of high quality ingredients, she uses Acme sourdough bread and a blend of cheeses that includes “Barely Buzzed” cheddar rubbed with espresso and lavender.

When it comes to making high-quality, authentic Mexican food, chef Veronica Salazar has the secret to making the cuisine sizzle. Watch as she shows you how to make the perfect huarache, as at her San Francisco restaurant, El Huarache Loco.

To ensure the fresh flavor and aroma of Gevalia coffee is sealed in every bag, a team of trained professionals works together to ensure only the highest quality coffee makes it to your home. Watch Epicuriousity and see what else goes into making the taste of Gevalia coffee one-of-a-kind.